beef shank

IT is no news that we're in a phase where beef cheeks, oxtail and even beef shank are bringing top dollar in fancy restaurants.

I saw beef shank for $4.59 a pound the other day, and I swear I bought the same cut a year ago for 89 cents.

It took courage to put a terrine of beef shank, veal feet and foie gras on the menu, but it is a beautiful dish.

It was more like a beef shank and was very dry.

The beef shank is the shank (or leg) portion of a steer or heifer.

Place the chicken, beef shank, short ribs, red and white onions, celery, tomato, bay leaves, parsley, salt and peppercorns in a large pot.

Proteins galbi, beef shank or rump, chicken, fish, or shellfish are usually the main ingredients.

If the recipe is made with sliced beef shank, the cooking time should be reduced by a half-hour or so.

Place the beef shank, neck bones and turkey in a large stock pot with 9 quarts of cool water from the tap.

Tang is a type of soup made with beef shank, intestines, a knuckle (bone) and beef brisket.